Berry filling, 250 g

Berry filling, 250 g

What is the berry filling, 250 g, suitable for? It refines cake fillings, ice cream, mousse, buttercream, vanilla cream and ganache; if you like it more intense, use it on its own or as a spread. How is it used? For quickly made pralines, you need hollow praline balls or shells, a piping bag and tempered couverture. Pour the cream into the piping bag, cut off the tip and pipe the mixture directly into the hollow shells. Seal the chocolates with a little tempered couverture and decorate as desired with sprinkles, chocolate sprinkles or Hüppen flakes. For éclairs, macarons or cakes, add some of the filling to your cream. For cakes, a vanilla cream or a yoghurt or quark mixture can be mixed with lightly whipped berry cream. For ice cream, make a simple base mixture and mix in some cream; the ice cream will be particularly fine if you add freeze-dried strawberries or raspberries just before the end of the freezing time. berry filling is a practical ingredient for praline fillings, patisserie, cake fillings, creams or as a spread.